漬物（きのこ漬け）｜ だれウマ【料理研究家】さんのレシピ書き起こし

Wash the chives with water and wipe off the water.
Cut off the root of the chive, cut into small pieces and place in a storage container.
Add (A) to the storage container and mix well.

Cut off the stone ends of the shimeji mushrooms, and while rolling them with your hands, cut them into pieces of appropriate size.
Trim the ends of the enoki mushrooms and cut them into quarters.
Cut off the stems from the shiitake mushrooms and break them into appropriate size pieces by hand.
Rub the maitake mushrooms with your hands and shred them into appropriate sizes.
Shred the eringi mushrooms into appropriate sizes by hand.

2. Add salad oil and salt to a frying pan and mix gently with a rubber spatula.
Cover with a lid and simmer for 10 minutes on very low heat.
Switch to medium heat, evaporate the moisture from the ingredients, and cook until the surface is golden brown.

1に3を加えて、混ぜ合わせる。
粗熱を取り、蓋をして冷蔵庫で一晩寝かせて完成。